RECIPE TIME! Jen's awesome vegan lasagna!!

I am a massive fan of lasagne, really really massive. Any type really, it's pretty hard to eff up a lasagne. My mate Jen just posted this recipe on her FB page this evening and it sounded so delicious I had to ask her if i could put it up here! She has recently started her vegetarian/vegan adventure and it has been so wonderful to watch her discover, learn and teach herself this fantastic choice she has made. So proud of her! This is all from scratch so I imagine this is not the last recipe i will be requesting from her. :D

Thanks Jen, one of my oldest and still dearest friends! xxoo

Vegan Lasagne with Cauliflower and Cream Cheese Bechamel Sauce

Cauliflower puree and cream cheese bechamel

                        

3tbs white spelt flour    

3tbs nuttelex spread     

2cups soy milk (warmed slightly)

salt and black pepper

few pinches of nutmeg

quarter head of cauliflower

Lasagne sauce

half a small onion (chopped)

2 cloves garlic (crushed)

1 x large eggplant (sliced round or longways)

3 x medium zucchini

handful of mushrooms (chopped)

1 x carrot (grated)

1 can diced tomatoes

1 jar of pasta sauce or sauce base of your choice

mixed herbs to taste

GF lasagne sheets

1.)                 steam cauliflower until soft, then puree with a dash of milk, salt and pepper

2.)                 melt nuttelex, add pepper and nutmeg, then add flour and make a rouge.

3.)                 Add slowly, whilst whisking, warmed soy milk until bechamel sauce consistency reached.

4.)                 Add cauliflower puree and stir through. Remove off heat and set aside.

5.)                 Saute garlic, mixed herbs and onions in olive oil

6.)                 add carrot and mushroom and stir until soft.

7.)                 Add tin tomatoes and Domlio's sauce

8.)                 Start layering process, sauce, pasta sheets, zucchini, eggplant, then finish with bechamel sauce and bake in oven 180 degrees for 40mins ( do more veggie layers than pasta)